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If you would like to prepare a vegan cheese at home In a simple way, take a look at today's recipe because this vegan cheese with fine herbs is going to love you.
It is not actually a cheese because, although it is made with a vegetable drink, it is not curdled. Although I can assure you that it totally packs a punch due to its firm texture and its perfect cut. It also has a irresistible taste of garlic and herbs, perfect to accompany with homemade bread.
It is suitable for vegan diets, lactose free, cow protein free, gluten free and egg free. So it's a Ideal alternative to aperitifs and birthday parties.
Vegan cheese with fine herbs
Enjoy a vegan cheese full of flavor and suitable for vegan diets.
Do you want to know more about this vegan cheese with fine herbs?
Today's recipe has 3 basic ingredients: non-dairy milk, cashews and agar agar.
La vegetable milk It must be a natural and unsweetened milk. In this case we have used a light rice milk with a mild flavor.
You can use both the commercial version or, if you prefer, you can make your own homemade rice milk. In this link you have the recipe to do it easily with your Thermomix.
Cashews play a fundamental role because they provide nutrients and texture to our vegan cheese. You can use the ones you like the most, with or without salt, toasted, etc. We have opted for natural cashews they have a neutral flavor.
You can also prepare this cheese with almonds. The result is just as good in both texture and flavor.
And the last protagonist is the agar that will help us thicken our cheese. In Thermorecetas We have already made several recipes with this ingredient such as petit suisse natural or vegan and sugar free chocolate flan and all with an exceptional result.
If you do not know the agar agar, the best is Read this article where we show you how to use it, where to buy it and what are the differences with normal jellies.
As you will see, the recipe has 3 steps. In the first, the herbs are minced, in the second the base is made and in the third the thickening base is prepared with agar agar. All of them are very simple and the best thing is that no need to wash the glass between step and step.
Another advantage of this recipe is that you can use the mold you like the most. You don't even need to grease it because when it solidifies it comes off easily. You just have to part the edges and allow a little air to come in all the way to the base and it will come off on its own.
This cheese can be made in advance and is delicious with any kind of bread whether it be cereal, baguette or even crunchy crunchy croutons or toast.
Can be kept in the fridge up to 5 days. Surely it lasts longer but the ones we do have not lasted more days because we always eat them before. 😀
More information - Rice milk / natural petit suisse / Vegan and sugar-free chocolate flan/ Agar, the jelly of the sea
Source – Original recipe by @livinlikeapanda adapted to Thermomix by Thermorecetas
Adapt this recipe to your Thermomix model
Hello Mayra, do you think it could freeze? I'm just going to eat it myself and it might be too much.
Hello Sandra:
I have not tried to freeze it and, in principle, there should be no problem but I will do a test to make sure that when thawing it the texture is good.
Another solution would be to make it smaller. You can halve all the ingredients and use a smaller container. You just have to be careful in point 4 and 5 and reduce the time a little. I would put 4 minutes, 105º, speed 1. The rest I would leave it as it is.
Regards!